Ingredients:
Carrots 1/2 lb
Milk 1 cup
Sugar 2 cups
Ghee or clarified butter1/2 cup
Cardamon powder 1 teaspoon
Cashew nuts 10 pieces
Raisins 10
Method:
Grate the carrots finely.Fry the cashews till they turn golden brown in a teaspoon of ghee and keep aside.Fry the raisins till they plump up and turn whiter in a teaspoon of ghee and keep aside.Boil the milk in a heavy bottom saucepan ( a must or it will burn). Add the grated carrot and cook it.( It is cooked when the carrot breaks apart if you take it out with a spoon and pinch it.) Now add the sugar. The sugar will melt and mix well with the carrot. Keep stirring till it thickens. Add half the ghee now. Keep stirring. Add the nuts, the raisins and the remaining ghee and keep cooking and stirring till it becomes one mass and turns around without sticking to the spoon. The clarified butter will start to leave to the sides of the pan at this point. Add the cardamon powder and give it a stir.Remove from heat.
Carrots 1/2 lb
Milk 1 cup
Sugar 2 cups
Ghee or clarified butter1/2 cup
Cardamon powder 1 teaspoon
Cashew nuts 10 pieces
Raisins 10
Method:
Grate the carrots finely.Fry the cashews till they turn golden brown in a teaspoon of ghee and keep aside.Fry the raisins till they plump up and turn whiter in a teaspoon of ghee and keep aside.Boil the milk in a heavy bottom saucepan ( a must or it will burn). Add the grated carrot and cook it.( It is cooked when the carrot breaks apart if you take it out with a spoon and pinch it.) Now add the sugar. The sugar will melt and mix well with the carrot. Keep stirring till it thickens. Add half the ghee now. Keep stirring. Add the nuts, the raisins and the remaining ghee and keep cooking and stirring till it becomes one mass and turns around without sticking to the spoon. The clarified butter will start to leave to the sides of the pan at this point. Add the cardamon powder and give it a stir.Remove from heat.
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